Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
A smooth, rich, flavorful butternut squash soup is worth its weight in gold on a cold winter night; worth at least two quarts of your favorite ice cream, or possibly the cuddling of a warm spouse.
Celiac.com 01/02/2014 - A smooth, rich, flavorful butternut squash soup is worth its weight in gold on a cold winter night; worth at least two quarts of your favorite ice cream, or possibly the cuddling of a warm spouse.
This recipe adds one of my favorite sausages, Niman Ranch apple Gouda, for a welcome, extra hearty spin on this traditional classic soup.
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook about 4 minutes, stirring occasionally, until browned. Transfer sausage to a bowl.
Add the thyme, squash, carrots, celery, onion, chicken broth, 2½ cups water and 1 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low. Continue simmering until the vegetables are tender, about 15 more minutes.
Purée the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and serve warm with toasted gluten-free bread. Garnish with scallion, sour cream, and bacon as desired.